Glazed Chicken Thigh with Black Sesame & Green Onions Recipe

Time
50 mins

The umami overtones from the Shiragiku brewed with sake lees creates an extra flavour punch to all the already delicious ingredients used. Simple, delicious, and versatile on any Summertime menu.

Shiragiku glaze

  • 150g Spring Onions, sliced
  • 150g Ginger, peeled and sliced
  • 125ml Chicken Stock
  • 230g Brown Sugar
  • 500ml Mizkan Shiragiku
  • 250ml Mizkan Honteri
  • 250ml White Soy
  • Chicken
  • 12 Chicken thighs

Garnish

  • 50g Black Sesame Seeds, toasted
  • 50g Spring Onions, just the green stems, sliced finely
  1. Simmer the spring onions, ginger, chicken stock, brown sugar, Shiragiku and Honteri for 30 mins, then strain, add the soy, and rapidly reduce to a glaze.
  2. With a sharp knife, remove the bone, and roll out the thigh flat. Remove the skin, and any extraneous fat. Use the knife to separate the four main muscle groups, cutting the biggest one in half. Thread the pieces onto two skewers in parallel per serving.
  3. Brush the skewer of chicken thigh with rapeseed oil, and season with sea salt. Grill slowly over glowing coals, turning frequently.
  4. Brush the glaze over the chicken at regular intervals to form a dark glaze. Depending on the heat of the coals and the stating temperature of the chicken, it could take anywhere from 5 to 10 minutes to fully cook the skewer, so use a digital probe to ensure the chicken reaches a temperature of 68 at the core.
  5. Remove from the grill, give one last brush of glaze, then sprinkle over toasted sesame seeds and green onions.

Ingredients

Shiragiku glaze

  • 150g Spring Onions, sliced
  • 150g Ginger, peeled and sliced
  • 125ml Chicken Stock
  • 230g Brown Sugar
  • 500ml Mizkan Shiragiku
  • 250ml Mizkan Honteri
  • 250ml White Soy
  • Chicken
  • 12 Chicken thighs

Garnish

  • 50g Black Sesame Seeds, toasted
  • 50g Spring Onions, just the green stems, sliced finely

Method

  1. Simmer the spring onions, ginger, chicken stock, brown sugar, Shiragiku and Honteri for 30 mins, then strain, add the soy, and rapidly reduce to a glaze.
  2. With a sharp knife, remove the bone, and roll out the thigh flat. Remove the skin, and any extraneous fat. Use the knife to separate the four main muscle groups, cutting the biggest one in half. Thread the pieces onto two skewers in parallel per serving.
  3. Brush the skewer of chicken thigh with rapeseed oil, and season with sea salt. Grill slowly over glowing coals, turning frequently.
  4. Brush the glaze over the chicken at regular intervals to form a dark glaze. Depending on the heat of the coals and the stating temperature of the chicken, it could take anywhere from 5 to 10 minutes to fully cook the skewer, so use a digital probe to ensure the chicken reaches a temperature of 68 at the core.
  5. Remove from the grill, give one last brush of glaze, then sprinkle over toasted sesame seeds and green onions.